4 ounces turkey breast, sliced (I like to use leftover roasted turkey!)
4 slices provolone cheese
4 slices buttermilk bread
½ teaspoon garlic powder
butter for spreading on bread
In a small skillet, melt 1 tablespoon butter over medium-low heat. Add mushrooms and saute until tender and slightly browned, about 5 minutes.
Spread butter evenly on one side of each bread slice and sprinkle evenly with garlic powder.
Layer one slice of cheese on the unbuttered side of 2 bread slices, then add the turkey, mushrooms, spinach, and bacon, dividing ingredients evenly between both sandwiches. Top each sandwich with remaining cheese slices and the bread, leaving buttered side out.
Melt remaining 1 tablespoon butter in a large skillet and carefully transfer sandwiches to skillet. Grill sandwiches on both sides until cheese is melted, spinach is slightly wilted, and bread is toasted to golden-brown. Slice sandwich in half and serve immediately.
serves Serves 4, active time 15 minutes, total time 45 minutes
1 tablespoon butter
1 garlic clove, finely chopped
5 ounces (about 3/4 cup) picked over crab meat
4 scallions, chopped (about 1 cup)
5 eggs, beaten
3/4 cups milk
6 cups cubed Italian bread (about 1/2 loaf)
Pinch red pepper flakes
Kosher salt and cracked black pepper
Adjust oven rack to middle position and preheat to 375°. Heat butter in a medium skillet over medium heat, when melted add garlic and cook until fragrant, about 2 minutes then add crab and scallions. Cook stirring often until crab is fully warm. Season to taste with salt and pepper.
In a large bowl whisk together eggs, milk, and pinch of red pepper flakes. Toss milk mixture with bread and let sit for 5 minutes. Place in greased square pan and bake until puffed and golden, about 30 minutes. Serve with scallions and a dollop of sour cream if desired.
1/2 jalapeno chile (or more to taste), seeds, stems and ribs removed and discarded, chopped
3 chopped garlic cloves
2 pounds chopped zucchini (skin on), about 5-6 cups
1 1/2 cups chopped day-old bread
3 cups chicken broth
1 cup water
1/2 cup fresh mint leaves , loosely packed, chopped
1/2 cup fresh cilantro, loosely packed, chopped
2 teaspoons lemon juice
METHOD 1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.
Garnish with lemon wedges and sprigs of mint or cilantro.
Serve hot or chilled. Keeps for a week in the fridge.